I hope this isn't awful that I'm asking a question about pasta dough (for Chinese dumpling wrappers), since everything here is about baking, but I'm really curious how aquafaba would affect pasta. I hear it makes noodles tender (like egg white would), but I'm concerned that means it would weaken the dough (gluten). If it makes dough tender without compromising the strength (so the wrapper could withstand filling and boiling), then that's awesome! Does anybody have an answer?

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